Multigrain Pancakes

Ingredients

• 1/4 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup cornmeal
• 2 teaspoons granular no-calorie sucralose sweetener (e. G. , Splenda )
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 egg whites
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons skim milk
• 2 tablespoons water

Directions

In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.

Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.